Banana Cinnamon Bread Recipe🫶🏼 Ingredients: 1/2 cup of melted butter, cooled (1 stick) 1 cup of Brown Sugar, (packed tightly in cup) 2 eggs 1 tsp vanilla bean paste or extract 1 1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 2 tsp ceylon cinnamon 1/2 cup sour cream 1/2 – 1 cup of chocolate chips. (However much you prefer) 2 medium bananas mashed (very ripe) Optional: Walnuts Directions: * Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. I even use parchment paper so it easily comes out of the pan.  * In a large bowl, stir together the melted butter and sugars. * Add the eggs and vanilla, mix well. * Combine flour, baking soda, and salt * Stir into the butter mixture until smooth. * Add in mashed bananas. Combine well. * Finally, fold in the sour cream and chocolate chips. Spread evenly into the prepared pan. * Bake at 350 degrees F (175 degrees C) for 45-60 minutes, depending on your oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 20 minutes before removing from pan. Notes for success: - Cooking time will vary. I’ve been making this for years and the baking time is different with each oven. - Vanilla Paste will add depth but vanilla extract is just fine. - This bread isn’t very sweet. Feel free to add another 1/4-1/2 cup max of sugar if you feel like you need more. - Make sure to grease your pan very well. - Instead of a loaf pan you can use a bundt pan. #bananabreadrecipe #tiktokshopblackfriday #tiktokshopcybermonday

Replying to @Lauren These Pumpkin Cinnamon Mini Cakes are buttery, perfectly spiced, and made with Ceylon cinnamon from micro ingredients. I baked them in a pumpkin-shaped silicone mold, but any silicone cupcake mold will work just as well! Ingredients: • 1 1/2 cups all-purpose flour • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 1 tbsp Ceylon cinnamon (from micro ingredients) • 1/4 tsp ground ginger • 1/4 tsp ground nutmeg • 1/2 cup unsalted butter, melted and slightly cooled • 1/2 cup brown sugar, packed • 1/4 cup granulated sugar • 2 large eggs, room temperature • 1 cup pumpkin puree • 1 tsp vanilla extract • 1/2 cup sour cream or plain yogurt Instructions: 1. Preheat oven to 350°F (175°C) and grease your silicone cupcake molds (pumpkin-shaped or regular) with butter or non-stick spray. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, Ceylon cinnamon, ginger, and nutmeg. Set aside. 3. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. 4. Stir in the pumpkin puree, vanilla extract, and sour cream until fully combined. 5. Gradually fold in the dry ingredients, being careful not to overmix. The batter should be smooth and slightly thick. 6. Spoon the batter evenly into the silicone cupcake molds, filling each about 2/3 full. 7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly pressed. 8. Allow the mini cakes to cool in the silicone molds for 5 minutes before carefully removing them and transferring them to a wire rack to cool completely. #cakerecipe #pumpkinrecipes #easydessert

Replying to @tab 💕 yay! The Omie box is on sale for the Fall Deals for you on TikTok Shop! #falldealsforyou #omiebox #omieboxbento #omielunch

Grab it while its still in stock #falldealsforyou #omieboxbento #omiebox #bentobox #kidslunchbox

Great lunchboxes for kids #falldealsforyou #omiebox #omieboxbento #bentobox